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Lobster Salad Growing up on the East coast, I have great memories of warm balmy summers and the seafood available at that time of year. I have memories of playing on the beach, squishing my toes in the sand, collecting sand glass and watching clams burrow and blow bubble through their air holes on the beach. This time of year is the perfect time to indulge in a sumptuous Summer Lobster Salad. I created this dish making use of seasonal, fresh ingredients and lobster, the quintessential summer indulgence. Susan Ytterberg, Golden Plum Personal Chef Services, LLC, Alameda, California Serves 4 Ingredients: 2 lobster tails- frozen & thawed or fresh (Steam or simmer for 12-14 minutes until cooked and cool) 1 head chopped romaine lettuce 2 avocados- 8 slices per avocado 2 tomatoes- 8 slices per tomato yellow onion- thinly sliced quantity to taste 2 ears sweet white corn- hulled & kernels removed salt & pepper to taste Dressings : Create a light vinaigrette to toss the salad: ¼ cup EVOO, ½ tsp kosher salt and ¼ cup lemon juice or more to preference. Blue Cheese dressing for top of salad- 2 Tbsp per serving: 1/3 cup sour cream, ½ cup blue cheese, 1 Tbsp milk, 1 Tbsp Mayo, ½ tsp kosher salt, ½ tsp black pepper. Blend and serve. You want it to be fairly thick. Directions: 1. Cut lobster into large chunks 2. If corn is sweet and in season, do not cook. Remove kernels from the cob 3. Slice the avocados, onion and tomatoes 4. Put lettuce in a bowl with sweet corn, onion and tomatoes and lobster. Toss with vinaigrette- don’t ever do it on the dressing, a light coating only. 5. Arrange even portions on 4 plates of the salad. Ensure lobster pieces are on top. Arrange avocado slices around plate. Put 1 dollop (about 2 Tbsp) blue cheese dressing on top and serve.

Tequila-Lime Marinated Chicken Breast R.L. Cubit II, Central Texas Culinary Solutions, Martindale, TX 4 servings 1/2 cup blanco tequila 1/4 cup oil of choice 1/4 cup tamari 2 tsp cumin 1/4 cup cilantro, chopped 6 ea garlic cloves, smashed 2 tsp smoked black pepper 1 tbsp honey 5 ea limes, washed

14 | Personal Chef

1 ea jalapeno, washed 4 ea chicken breast Combine the tequila, oil, tamari, cumin, cilantro, garlic, pepper, and honey in a gallon zip lock bag. Cut the limes in half, give them a good squeeze into the bag, then place the rest of the lime in the bag as well. Now take your jalapeno and make lengthwise cuts into it about an inch long, but keep the jalapeno intact and the seeds inside the pepper. Now put the pepper in the bag as well as the four chicken breasts. Seal the bag, give it a good shake, and leave it in the fridge to marinate for at least two hours. Prepare your grill to a medium heat. Remove the chicken from the bag and discard the marinade. Cook the chicken about 8 minutes per side until cooked throughout.

Chilled Melon Soup Gini Bortz, a la Carte PCS, Campbell, CA Servings: 4 3 cups honeydew melons, cubed 3 cups cantaloupe, cubed 1/4 cup vodka, divided 1/4 cup brown sugar, firmly packed, divided 3 tablespoons lime juice, fresh, divided 3/4 cup strawberries, fresh, sliced Directions: Place honeydew in a food processor, and process until smooth; pour into a bowl. Place cantaloupe in food processor and process until smooth; pour into a second bowl. Add 2 tablespoons vodka, 2 tablespoons sugar, and 1 tablespoon lime juice to each bowl; stir well. Cover and chill. Place strawberries in food processor; process until smooth. Pour into a bowl. Add 1 tablespoon lime juice; cover and chill. To serve, pour 1/2 cup of cantaloupe mixture into each individual bowl; pour 1/2 cup honeydew mixture in center of cantaloupe mixture in each bowl. Dollop each serving with 2 tablespoons strawberry mixture and swirl decoratively with a wooden pick.

Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing Deb Cantrell, Savor Culinary Services, Fort Worth, Texas Salad 4 to 6 cups baby arugula 1 large beefsteak tomato, diced 1 small red onion, halved and sliced into -inch wide wedges 1 large ear of corn, shucked 1 can (14 ounces) black beans, rinsed and drained, or 1 cups cooked black beans 1 cup cilantro, mostly leaves, chopped 1 avocado, diced 1 cup crumbled feta 1 handful all natural bacon crumbled 1 teaspoon olive oil Chili-Lime Dressing ¼ cup olive oil

Profile for USPCA

Personal Chef Magazine - Summer 2015  

•Changing the Way You Do Business •Your Digital Magazine •Bookkeeping 101 •USPCA Launches New Insurance Benefit •Summer Recipes •Around the...

Personal Chef Magazine - Summer 2015  

•Changing the Way You Do Business •Your Digital Magazine •Bookkeeping 101 •USPCA Launches New Insurance Benefit •Summer Recipes •Around the...

Profile for uspca
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